390 g flour (3 cups, loosely packed)

312 ml lukewarm water (1 and 1/4 cup + 1 tbsp)

1 tsp salt (6 g)

1 and 1/2 tsp yeast (4.5 g)

1 tbsp sugar (12.5 g)

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In a bowl, pour in the lukewarm water. Add sugar, salt, and yeast. Stir until dissolved.
Add the flour and mix to form a sticky, well-combined dough with no dry patches.
Cover the bowl with a cloth or plastic wrap and let the dough rise for 30 minutes.
After proofing, gently stretch and fold the dough from all four sides. Wet your hands to prevent sticking.
Divide the dough into four equal pieces and shape each into a round ball. Dust with flour.
Flatten one dough ball into a disc approximately 16-17 cm in diameter and 1.5 cm thick. Keep the rest covered.
Preheat a heavy-bottomed cast-iron pan over medium-high heat.
Place the flattened dough into the pan. When it starts to puff up (after 1 minute), flip and cook the other side.
Continue flipping every 1.5 to 2 minutes until fully cooked, about 6-7 minutes total.
Transfer the cooked bread onto a tea towel and cover with another to keep warm. Repeat with remaining dough balls.

Add dried herbs like oregano or rosemary to the dough for extra flavor.

For a cheesy version, add feta or mozzarella between dough layers before cooking.

For a sweet version, add more sugar or a bit of honey to the dough.

Use a gluten-free flour blend for a gluten-free option (texture may vary).

Store leftovers in an airtight container at room temperature for up to 2 days.

Reheat on a skillet or wrap in foil and warm in the oven at 350°F (175°C) for 5–7 minutes.